Pickled Banana Pepper Rings Recipe 445

Steps:

• Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
• Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers and stir. Put in the refrigerator for 24 hours.
• Stir peppers before serving. Keep in the refrigerator.

Steps:

• Instructions: Make sure to wear gloves when slicing the peppers to prevent burns and irritation *Prepare canning jars (sterilize and keep warm) and prepare hot water bath. 1. Most important step -If you are working with hot peppers be sure to wear gloves before slicing them. Believe me, a pound of hot peppers doesn't seem like a lot, but your fingers will burn and ache for hours if you don't wear gloves. 2. Wash and stem peppers. Slice into 1/8-1/4 inch slices. Set aside. Pack rings in the jars and then add the hot liquid. 3. Place vinegar, water,and pickling salt in a medium sauce pan and place on medium heat. 4. Peel and smash the garlic cloves and place them in the vinegar/water mixture. 5. Heat to boiling. 6. Remove skins of garlic and cut each clove in half. 7. Fill each hot jars with 1/2 of a clove a garlic and then add the pepper slices, making sure to leave 1/4″ of headspace at the top of the jar. The peppers float to the top of the jar when heated, but return to the bottom once cooled. 8. Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/4″ of headspace. Use a plastic utensil to remove any air bubbles - you may need to add additional liquid. 9. Add warm lid and ring. Process in hot water bath for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary. 10. Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.

Steps:

• Sterilize 2- 1/2 pint jars.
• Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
• Place peppers in the 1/2 pint jars.
• Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
• Be sure the edge of the jar has no juice on it.
• Place lids and screw on bands finger-tip tight.
• Seal jar and leave for 2 weeks.**.
• **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.